This sauce keeps (and freezes) perfectly, so go ahead and double the recipe, but don't limit yourself to serving it over spaghetti or fettuccine.
I thought I could deliciously make a bolognese with yakiniku sauce so I made it happen.
Use sugar to adjust the bitterness of the tomatoes.
Ingredients of Pasta Bolognese with Yakiniku Sauce
- It's 80 grams of Ground pork.
- Prepare 1/2 of Onion.
- It's 1 of Salt and pepper.
- It's 1/2 tsp of Soup stock cube.
- It's 1 of Eggplant.
- It's 1 of Tomato.
- It's 2 tbsp of Ketchup.
- Prepare 1 tbsp of Yakiniku sauce (roasted garlic).
- Prepare 1/2 tsp of Sugar.
- Prepare 1 of Salt and pepper.
- It's 80 grams of Pasta.
Pasta Bolognese with Yakiniku Sauce step by step
- Mince the onions. Remove the stems of the tomatoes and chop into pieces..
- Cut the eggplant into 1 cm rounds and soak in water..
- Drain the eggplant and cook in an oiled pan. Transfer on a plate and set aside..
- Add salt and a sprinkle of vegetable oil to water and bring to a boil. Add the pasta and boil..
- Lightly oil a pan and saute the onions. When they've become transparent, add the meat and continue cooking, adding soup stock, salt, and pepper..
- Add the tomato, ketchup, and yakiniku sauce (roasted garlic) and boil on medium heat for 5 minutes. Be careful not to over-boil..
- Stop the heat when it's still a little soupy, and season to taste with sugar, salt, and pepper. Add the eggplant you set aside in Step 3 and mix together..
- Drain the boiled pasta and add to the pan from Step 7, tossing with the sauce..
- And you're finished..
When I am in a rush to get dinner on the table fast, pasta is a win for me. I am never caught without several boxes of pasta in my pantry. Bolognese sauce is basically a sauce made with ground beef, onions, tomatoes and fresh herbs, and served with pasta. It's an Italian meat sauce that originated from the city of Bologna. However, it's more than just beef, onions and a jar of spaghetti sauce.
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